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Vegan PBJ Pancake Sandwiches

Smooth peanut butter and a quick homemade Strawberry Chia Jam between two fluffy pancakes. These vegan PBJ Pancake Sandwiches could be your next breakfast!

Vegan PBJ Pancake Sandwiches side

I’ve been meaning to make these vegan PBJ Pancake Sandwiches for quite a while now. It all started with the Chocolate Peanut Butter Pancakes. I was having leftover pancakes and I wanted to take a couple of them to work. I also had leftover peanut butter sauce. So I simply spread the peanut butter sauce between two pancakes. It was easy to transport, absolutely delicious and it gave me the idea for these PBJ Pancake Sandwiches.

These Pancake Sandwiches are filled with smooth peanut butter and a quick homemade strawberry chia jam. For the peanut butter, I actually used peanut butter made from 100% peanuts that I found in the Asia market for very little money – I think it was only 3€ for a large jar. You can’t go wrong with the classic Peanut Butter & Jam combo.

Vegan PBJ Pancake Sandwiches open faced

Peanut Butter on one side. Strawberry Chia Jam on the other. And together they’re a match made in heaven. I’m sure you’ll love these!

Vegan PBJ Pancake Sandwiches inside

Vegan PBJ Pancake Sandwiches inside

Vegan PBJ Pancake Sandwiches - Recipe

Elephantastic Vegan
Smooth peanut butter and a quick homemade Strawberry Chia Jam between two fluffy pancakes. These vegan PBJ Pancake Sandwiches could be your breakfast!
5 from 1 vote
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Dessert
Cuisine American, Vegan
Servings 2 sandwiches
Calories 248 kcal



Fillings - Strawberry Chia Jam and Peanut Butter

  • 1 cup frozen strawberries
  • 1/2 teaspoon maple syrup
  • 1 pinch salt
  • 1/4 teaspoon chia seeds
  • 2 teaspoons peanut butter


  • First, let's prepare the Strawberry Chia Jam. Put the frozen strawberries together with the maple syrup in a pot and heat it on medium to high heat until soft. Use a potato masher or fork to mash the strawberries. Add a pinch of salt and the chia seeds. Let it cook further for a couple of minutes until the liquid starts to reduce. Let it cool off. You won't need the whole strawberry jam for the pancake sandwiches. You can keep the rest of the jam in a glass jar and store it in the fridge for 1-2 weeks. 
  • Add the flour, baking powder, and salt in a mixing bowl, give it a quick whisk. Add in the maple syrup, plant-based milk and coconut oil. Whisk until incorporated. Let it sit for a few minutes.
  • Spray a flat pan or griddle with oil and heat it up to medium to low heat. Add a small ladle of pancake batter. Let it cook until the middle becomes bubbly and the corners set, then flip with a spatula. Let it cook on the other side until done. Repeat for all the pancakes. You should be able to get 4 pancakes out of the batter. 
  • Find two matching pancakes, spread 1 teaspoon peanut butter on one pancake, spread 1 tablespoon of jam on the other pancake. Combine and enjoy! Repeat for the other pancake sandwich.


Calories: 248kcalCarbohydrates: 43gProtein: 5gFat: 6gSaturated Fat: 1gSodium: 94mgPotassium: 369mgFiber: 2gSugar: 13gVitamin C: 42.3mgCalcium: 87mgIron: 2mg
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Recipe Rating


Thursday 19th of April 2018

this is so simple but so brilliant! way to take pb&j to the next level!